Summer Vegetable Curry (Weight Watchers)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,082.9 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 7.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Summer Vegetable Curry (Weight Watchers) calories by ingredient
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3 Points. Make use of summer's best vegetables with this curry courtesy of 3 Points. Make use of summer's best vegetables with this curry courtesy of
Number of Servings: 4


    1 sprays cooking spray
    1 large onion(s), finely chopped
    2 medium garlic clove(s), crushed
    1 piece ginger root, 1 inch, peeled and finely chopped
    2 Tbsp curry powder, or to taste
    1 pound butternut squash, chopped
    1 small head cauliflower, broken into florets
    1 medium zucchini, sliced
    1 medium sweet red pepper(s), chopped
    1/4 pound uncooked string beans, chopped
    3 1/2 cup canned tomatoes, chopped
    1 cube vegetable bouillon cube, dissolved in 2 cups hot water
    2 Tbsp cilantro, leaves and stalks, roughly chopped (about a handful)
    1/2 tsp table salt, or to taste
    1/2 tsp black pepper, freshly ground, or to taste


Coat a large saucepan with cooking spray. Heat over medium-high heat. Sauté onion, garlic and ginger until softened, but not browned, about 3 to 4 minutes.

Add curry powder and stir well. Add vegetables, canned tomatoes, broth and 1 1/2 tablespoons of cilantro; stir and heat until boiling. Reduce heat and simmer, covered, until vegetables are tender, about for 45 minutes.

Season to taste and garnish with remaining cilantro.

Cook’s tips: Garnish each serving with 2 tablespoons of plain fat-free yogurt mixed with chopped fresh mint. You can also add cooked brown rice or a can of chick peas to the curry if desired (keep track of any added POINTS values).

Number of Servings: 4

Recipe submitted by SparkPeople user BELLATROTTA.

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